Chapter 274 Grilled Lamb Kebabs
Zhao Yeqing subconsciously turned around when he heard this and saw the mushroom house behind him.
Yeah, how could she forget this.
When the weather was at its hottest before, the mycelium inside could not withstand the high temperature and gradually died. After Zhao Yeqing picked the last of the oyster mushrooms, he no longer cared about them.
But once the high temperature passed, she wanted to clean the planting medium and find an opportunity to replant it. Unexpectedly, the hyphae still preserved their last spark under the medium.
When she turned over the medium, she saw a layer of white mycelium curled up stubbornly in the coolest place in the medium.
Zhao Yeqing quickly added water to them. Within two days, the medium was filled with white mycelium again, and the growth rate was much faster than before.
Now a lot of small oyster mushrooms have been produced.
Zhao Yeqing took off the mask hanging at the door of the mushroom room, put it on and walked in.
Snow-white oyster mushrooms with gray-purple tips clustered on the medium, growing even better than yesterday.
If Mu Xi hadn't reminded him about what to eat today, Zhao Yeqing would have forgotten that he had to water the mushrooms. After spraying a circle of water lightly, he picked all the grown oyster mushrooms.
There are quite a lot of oyster mushrooms in this batch, but I guess there will be more in the next batch.
The ones that were picked were not very big yet, and the cap of each mushroom was about the size of a country egg.
Mu Xi put the oyster mushrooms in the refrigerator first, and then took them out and tore them into two halves and strung them together when they were needed.
The first batch of baked naan has been sent to the oven, and the method of making it is similar to pizza.
The last time Zhao Yeqing made pizza, Mu Xi learned it by standing by. This time, he made it according to the recipe they agreed upon, and the finished baked naan turned out surprisingly well.
"It's just still a little hard. Let's see if it can be improved."
There are many reasons why the dough is too hard. It may be because the oven temperature is too high. After all, it is a homemade oven and the temperature cannot be adjusted accurately.
It is also possible that Mu Xi's method of kneading the dough was too rough, causing the gluten to be damaged and turning into dead dough.
It may also be due to the flour. Freshly ground flour has too strong gluten, which can also make it too hard.
I made it again after some improvements, and this time I brushed more oil on the dough.
While waiting, Zhao Yeqing sat nearby, holding the first batch of baked naan in his hand and eating it bit by bit.
Although it is a bit hard, it still tastes very fragrant when chewed.
Making baked naan requires milk, but we had no milk at home, only goat's milk. We were afraid that it would taste too smelly, so we made one with goat's milk and the other with milk powder.
The milk powder does not smell like mutton, but the milk flavor is still a little lacking. The goat milk has a strong milk flavor, but still has a slight smell of mutton.
The second time you make it, use half of each.
Today, most of the dogs in the family went out with the cattle and sheep, and only Xiaohua didn't like to move. Zhao Yeqing found that the little guy seemed to have a good time, so he let it lie down and rest, and occasionally broke off a piece of baked naan for it to eat and play with.
In comparison, it seemed to prefer the baked naan made with goat's milk, so Zhao Yeqing fed it the whole thing.
When making it, there is only a small amount of salt in it, and no cumin or chili powder is sprinkled on the surface, so it will not be a burden for the dog to eat.
When the second batch came out, it looked much better than the previous one, and the golden baked naan gave off a wheat aroma.
Mu Xi thought that Zhao Yeqing liked to eat something a little softer, so when baking, he put a cup of water in an iron can in the oven to increase the humidity inside so that the naan would not be too hard.
The crust is crispy and the inside is soft and has a strong milky flavor.
Zhao Yeqing's eyes lit up after taking a bite. He nodded vigorously at Mu Xi with squinted eyes, chewing the toasted naan in silence.
Following this recipe, Mu Xi kneaded the dough again and let it rise, waiting to bake it in the evening.
Zhao Yeqing ate half of the naan that was as big as her face. Combined with the naan from the first batch, she couldn't eat any more.
After resting for a while, I saw that the sun was not so bright anymore, so I stood up, touched my belly, and planned to go outside to work to digest the food.
The weeds in the fields have not been pulled out yet.
The corn fields, red and green bean fields, and sesame fields are all growing well, and up to now, no traces of voles have been found.
The sweet potato seedlings have already broken through the soil and are gradually growing into small vines.
Grapes were still bearing fruit during this season, and the couple made the leftovers into raisins.
However, Zhao Yeqing doesn't like to eat this, and always feels that raisins taste weird. But Mu Xi likes it very much and always sprinkles some on it when making desserts for him.
The pasture land grows much faster than the grain land. Although the pasture was planted a few days later, it is now several centimeters taller than the corn seedlings.
However, there are the most weeds here, so you have to pull them out whenever you have time, otherwise it will affect the growth of grass.
If he had known that he could raise pigs, Zhao Yeqing would definitely have planted an extra field of ryegrass. This grass has a high yield, grows fast, and can be harvested multiple times, making it a must-have for breeding.
The rice bran at home is gradually not enough to feed the little wild boars. As these little things grow bigger, they will eat more and more.
When I got home, I mentioned to Mu Xi who was skewering meat, "In the next two days, we have to go out and cut some grass for pigs. Pigs are not as particular about food as cattle and sheep. A few sickles in the mountains will be enough for them."
Mu Xi also had the same idea, "It's a good time to go and pull back all the wood that was cut down in the spring."
After getting the chainsaw from Meishan, Mu Xi went to the forest to cut down a lot of big trees and laid them upside down for a whole summer. They should have been exposed to the sun by now.
"We cut a lot of firewood this time. Even if this winter lasts for half a year, we won't be short of firewood."
Speaking of this, Zhao Yeqing thought again, "We still have to burn some coal. The amount of coal used this year is estimated to be no less."
"Don't worry, it's all included."
After Dahuang and his family returned with their cattle and sheep, the sky gradually turned from dusk to darkness.
Mu Xi lit a charcoal fire in the middle of the yard, using the charcoal left over from last year. Although the amount was not much, it was enough for a barbecue.
There was no special oven, but a large iron basin filled with red-hot charcoal and covered with a wire mesh.
Zhao Yeqing re-twisted the wire mesh. He found thicker wire and made a bigger and stronger mesh than before.
Mu Xi put the skewered mutton on the iron net, and a sizzling sound was heard the moment it touched.
Zhao Yeqing began to drool when he heard the sound.
Each piece of mutton on Mu Xi's kebabs is the size of a thumb. There are seven or eight pieces of mutton on a skewer, alternating between fat and lean, which looks very tempting.
The charcoal fire is a little distance away from the iron net, which will not cause the skewers to burn, but there is enough heat to quickly cook the skewers.
After a while, the rich aroma of mutton wafted through the yard.
The lean ones were cooked just right, while the fattier ones were already sizzling with oil and had a slightly browned texture on the surface.
Zhao Yeqing's stomach growled loudly, and he heard Mu Xi beside him suddenly laugh.
I thought he was laughing at her, but she looked up and followed his gaze...
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